Preheat the oven to 350 degrees F.
In a medium bowl, mix together the marshmallow cream and marmalade with a rubber spatula. Set a side.
Spread the almonds and pistachios on a straight sided baking sheet. Toast for 5 minutes or just until fragrant. Add the warm nuts and salt to the bowl with the marshmallow cream and fold everything together. Divide evenly into serving dishes and cool to room temperature. Top with freshly grated chocolate.